There’s nothing quite like a bowl of Mango Chicken Curry when you’re craving something comforting, vibrant, and bursting with bold, tropical flavor. Sweet, ripe mango melts into creamy coconut curry, embracing tender chicken in a golden, fragrant sauce that’s as inviting to the nose as it is to the eyes. The result is a dish that feels both exotic and familiar, a perfect balance of sweet, savory, and mildly spicy notes. Whether you’re cooking for friends or indulging in a weeknight treat, this is a recipe you’re sure to revisit again and again.
Ingredients You’ll Need
Every ingredient in this Mango Chicken Curry plays a starring role in creating a rich, memorable meal. From creamy coconut milk to luscious mango, each component adds a unique flair to the final dish—making it delightfully well-balanced and easy to whip up!
- Chicken Thighs: Boneless, skinless thighs deliver juicy, tender meat that soaks up all the flavors of the curry.
- Vegetable Oil: A neutral oil helps sauté and brown the aromatics and chicken for deeper flavor.
- Onion: Finely chopped onion adds a gentle sweetness and texture to the curry base.
- Garlic: Fresh garlic infuses the dish with aromatic, savory depth—don’t skimp!
- Fresh Ginger: Grated ginger brings a peppery freshness that lifts all the flavors.
- Red Curry Paste: This is the backbone of the dish’s bold, vibrant spice and color.
- Ground Turmeric: Adds warmth, subtle earthiness, and a cheerful golden color.
- Ground Cumin: Delivers a toasty note that plays perfectly with the other spices.
- Mango: Use a ripe mango for juicy sweetness that melts beautifully into the curry sauce.
- Coconut Milk: Creamy coconut milk ensures silky texture and harmonious flavor throughout.
- Chicken Broth: Helps form a flavorful, well-rounded sauce base.
- Fish Sauce: Adds a hit of umami and depth—don’t worry, it blends seamlessly into the sauce.
- Brown Sugar: A tablespoon rounds out the flavors and amplifies the mango’s natural sweetness.
- Salt and Pepper: For just the right final touch of seasoning to taste.
- Fresh Cilantro: A bright, fresh garnish that gives each serving a pop of color and herbal zing.
- Cooked Jasmine Rice: Essential for soaking up all that luscious curry sauce.
How to Make Mango Chicken Curry
Step 1: Sauté the Aromatics
Heat your vegetable oil in a large skillet over medium heat. Once shimmering, toss in the chopped onion and let it cook until translucent—about 3 to 4 minutes. This creates a sweet, fragrant base. Next, stir in the garlic and freshly grated ginger for another minute, allowing their aroma to bloom and infuse the oil.
Step 2: Toast the Spices
Time to add the magic! Stir in the red curry paste, ground turmeric, and ground cumin, mixing well. Let everything cook for about a minute until the spices turn fragrant and vibrant—this step deepens the flavor and sets the stage for that signature Mango Chicken Curry color and taste.
Step 3: Brown the Chicken
Add the chicken thigh pieces to the skillet, stirring to coat them evenly in the spice mixture. Cook for about 5 to 6 minutes, turning occasionally, until the chicken is lightly browned on all sides. This not only locks in moisture but also gives the meat tons of flavor.
Step 4: Add the Star Ingredients
Stir in the diced mango, coconut milk, chicken broth, fish sauce, and brown sugar. These ingredients come together to create a rich, slightly sweet curry sauce. Bring everything to a gentle simmer as you watch the sauce turn creamy and inviting.
Step 5: Simmer to Perfection
Reduce the heat to low and let the curry cook, uncovered, for 15 to 20 minutes. The chicken will become tender and the sauce will thicken slightly, allowing all those wonderful flavors to meld together. Taste, then season with salt and pepper as needed.
Step 6: Serve and Enjoy
Spoon the piping hot Mango Chicken Curry over fluffy jasmine rice and top with a generous sprinkle of fresh cilantro. It’s ready to steal the show at any meal!
How to Serve Mango Chicken Curry
Garnishes
A lavish handful of fresh cilantro really elevates every bowl, adding color and zest. If you’d like a little extra oomph, try a scattering of sliced red chili, a squeeze of lime, or even some toasted cashews or coconut flakes for crunch—each makes your Mango Chicken Curry look irresistible and taste even better.
Side Dishes
Steamed jasmine rice is the classic pairing, providing the perfect base to soak up every drop of curry sauce. But you can also serve this dish with warm naan bread for scooping or a crisp cucumber salad for something refreshing alongside the rich, velvety curry.
Creative Ways to Present
Consider serving your Mango Chicken Curry in shallow bowls over a bed of rice for a beautiful, restaurant-style effect. For parties or casual gatherings, spoon it into lettuce cups or alongside coconut rice in mini bowls for a fun, interactive meal. You can even top each serving with extra mango cubes for a pretty and playful touch!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool to room temperature before transferring into airtight containers. Your Mango Chicken Curry will keep in the refrigerator for up to three days, remaining just as rich and flavorful for easy lunches or quick weeknight dinners.
Freezing
Mango Chicken Curry freezes surprisingly well! Spoon cooled curry into freezer-safe containers or bags, leaving a bit of room for expansion. Freeze for up to two months. When you’re ready for a tropical escape, just thaw and reheat.
Reheating
To reheat, gently warm Mango Chicken Curry in a saucepan over low heat, stirring occasionally until steaming and heated through. If the sauce seems too thick, add a splash of water or coconut milk until it reaches your desired consistency.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works well and will cook a bit faster, but thighs lend a juicier and more flavorful result. Just keep an eye on cooking time to ensure your chicken stays tender.
Is Mango Chicken Curry very spicy?
This recipe provides a gentle warmth rather than a fiery kick. If you like things hotter, you can add extra curry paste or toss in a diced chili when sautéing the aromatics for a real punch!
What type Main Course
The best Mango Chicken Curry comes from using ripe, sweet mangoes—Ataulfo or Kent varieties are especially great. Avoid underripe fruit, as it won’t bring the creamy sweetness that sets this dish apart.
Can I make this dairy-free and gluten-free?
Definitely! The core recipe is already dairy-free, thanks to coconut milk. Just ensure your curry paste and fish sauce are gluten-free, and you’re good to go.
How do I prevent the coconut milk from curdling?
Keep the heat at a gentle simmer after adding coconut milk, and avoid boiling it. This will keep your Mango Chicken Curry sauce creamy, silky, and perfectly smooth every time.
Final Thoughts
If you’ve never tried making Mango Chicken Curry at home, this is your sign to dive in. It’s as bright and bold as it is comforting, easy enough for a weeknight yet impressive enough for guests. Give it a try—you’ll be amazed by just how quickly it becomes a new favorite at your table!
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Mango Chicken Curry Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
- Diet: Non-Vegetarian
Description
A delightful and aromatic Mango Chicken Curry that blends tender chicken pieces with sweet mango, creamy coconut milk, and exotic Thai spices. This dish is a perfect balance of flavors that will transport your taste buds to Southeast Asia with every bite.
Ingredients
For the Curry:
- 1 ½ pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons red curry paste
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 mango, peeled and diced
- 1 cup canned coconut milk
- ½ cup chicken broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
For Serving:
- Fresh cilantro for garnish
- Cooked jasmine rice
Instructions
- Sauté Aromatics: Heat oil in a skillet, sauté onion until translucent, then add garlic and ginger.
- Add Spices: Stir in curry paste, turmeric, and cumin; cook until fragrant.
- Cook Chicken: Brown chicken pieces, then add mango, coconut milk, broth, fish sauce, and sugar. Simmer until chicken is cooked through.
- Season and Serve: Adjust seasoning with salt and pepper. Serve hot over jasmine rice, garnished with cilantro.
Notes
- For extra heat, add a diced chili or more curry paste.
- You can substitute chicken breast if preferred, though thighs offer more flavor.
- Use ripe, sweet mango for best results.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 14g
- Sodium: 610mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 110mg
